Now here’s a real taste of heaven. I love the combination of the cold Panna Cotta with the warm, rich cherry sauce. Do try the cherry sauce when cherries are in season and the price is lower. But with either sauce this dessert is so easy to prepare, looks so impressive, and tastes so gorgeous. Perhaps you could think of this as an alternative for Plum Pudding for Christmas Day?
Makes 5 – 6 small dariole molds measuring 125 ml each.
- 50g castor sugar
- 150 ml cream
- 1 vanilla bean, split length ways
- 3 leaves of gelatin. If you cannot find gelatine leaves, use 2 teaspoons gelatine powder
- 500 ml buttermilk, whisk until quite smooth
Soak gelatine leaves in cold water for 5 minutes. If using powered gelatine soak in 25 ml water for 5 minutes. Heat the cream with the sugar and the spilt vanilla bean over a low heat.
Stir until the sugar is just dissolved. Squeeze gelatine leaves and drop into the warm cream. Stir until quite smooth. With powered gelatine pour the water/gelatine mix into the warm cream and stir until smooth. Remove the vanilla bean and scrape the seeds out into the mix. Add the buttermilk, stir and strain through a sieve. Pour into the molds and allow to set in the fridge overnight. Turn out and serve with either sauce.
Warm Cherry, Red Wine Sauce
Firstly, make a red wine syrup with 2 cups red wine, I use a Pinot Noir, and 1 cup castor sugar.
Heat the red wine with the sugar in a saucepan and stir until the sugar is dissolved.
Pit 500g ripe cherries with a cherry stoner and place in the red wine syrup and cook for about 5 minutes. Set aside to cool and reheat gently before serving with the Panna Cotta.
This can be made up to 2 days before and stored in the fridge.
- 250g raspberries
- Juice of 1 lemon
- 1/2 cup castor sugar
Blend ingredients in a food processor until shiny and sugar crystals have disappeared. Press through a coarse sieve to extract the seeds. Lovely served with the Panna Cotta with a pile of fresh berries on the side of the plate.